Zucchini, Chickpea and Tomato Salad

By Yossy Arefi

Published July 22, 2026

  • Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
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Ready In
25 min
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Crunchy zucchini, juicy tomatoes, creamy chickpeas and salty feta give this salad a satisfying combination of flavors and textures. The zucchini is raw, but diced small enough to gently soften in the simple dressing of lemon, olive oil and fresh mint. The salad can be assembled far ahead of time, but wait to dress it until you are ready to serve — this prevents the veggies from getting soggy. Serve it as a side to any meal, stuffed into a pita, or even scooped up with crunchy pita chips.

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Ingredients

Yield:4 to 6 servings

  • 2 cups halved cherry or grape tomatoes (about 11 ounces total)

  • 1 ½ cups small-diced zucchini (from 1 medium zucchini)

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • ½ cup thinly sliced fresh mint leaves

  • 1 lemon, zested and juiced

  • ¼ cup olive oil

  • 1 teaspoon kosher salt (such as Diamond Crystal), plus more to taste

  • ¼ teaspoon black pepper, plus more to taste

  • 1 cup crumbled feta

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

22 grams carbs; 22 milligrams cholesterol; 268 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 6 grams fiber; 502 milligrams sodium; 10 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add tomatoes, zucchini, chickpeas, mint, lemon zest and juice, olive oil, salt and pepper to a large bowl and toss to combine. Let salad marinate for 10 minutes. 

  2. Step 2

    Before serving, taste and add more salt and pepper if desired. Sprinkle the feta over the top and serve immediately.

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nandini

made as instructed and added red chili flake, served with pita yummmm

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